Vegan Southwest Black Bean Stuffed Peppers
with Toasted Panko, Couscous, Lemon Drizzle & Cilantro
Vegan Southwest Black Bean Stuffed Peppers
Colorful peppers filled with smoky black beans and couscous, then finished with crispy toasted panko, bright lemon drizzle, and fresh cilantro for a zesty vegan dinner.
Ingredients
For 2 servings
- 1 unit Black Beans
- ¼ ounce Cilantro
- 10 ounce Enchilada sauce
- 1 clove Garlic
- 2 unit Green Bell Pepper
- 2.5 ounce Israeli Couscous
- 1 unit Lemon
- 1 unit Onion
- ½ cup Panko Breadcrumbs
- 4 tablespoon Vegan Mayonnaise
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- Cooking Oil
- Pepper
- Salt
American
DifficultyMedium
Prep Time10m
Total Time30m
Calories880
Protein19g
Carbs100g
Fat41g
Tags:
VeganFiber Smart
⚠️Allergens:
🌾WheatSwaps and substitutions
For wheat-free needs, replace the couscous and panko with rice and a gluten-free crumb, keeping the same bold toppings. If you avoid vegan mayo, use dairy-free yogurt or a little extra citrus dressing for the same creamy finish.
What to serve with it
Serve with a crisp green salad, charred corn, or avocado slices to keep the Southwest flavors bright. A chilled lime agua fresca or sparkling water with citrus works well alongside the hearty stuffing.
